One Pan Wonder
Ok let’s be real — after a long day of work, nobody wants to whip up dinner from scratch and wash dishes. However, it’s also not realistic to live off of takeout. That’s why it’s always important to have your go-to weeknight recipes in your back pocket. Personally, I look for recipes that are high in protein, balanced meals, easy to make, and require minimal dishes. The combination of these factors all add up to a recipe for success! One of my recent favorites has been this One-Pan Herby Salmon and Couscous! Salmon filets are seasoned with a simple spice mixture and cooked with a creamy, herby couscous. I love this dish because it’s filled with fresh and light flavors but will leave you feeling satisfied. Delicious recipes don’t always have to be difficult, so let’s get into how to prepare this meal!
Season and Sear
Pat the salmon fillets dry with a paper towel. In a small bowl, combine ½ teaspoon of the Kosher salt, ½ teaspoon of the black pepper, garlic powder, and onion powder. Season both sides of the salmon filets with the spice mixture.
Heat 1 tablespoon of the olive oil over medium heat in a large pan. Add the salmon fillets and sear for 3-4 minutes on each side, they should be mostly cooked through but not completely cooked. Searing the salmon with the seasoning locks in all of the flavors of the spices. Remove the salmon from the pan and set it aside.
Cooking With Couscous
Working in the same pan, reduce heat to medium and pour in the remaining ½ tablespoon of olive oil. Add in the onion and garlic. Cook until the onion has softened, about 2 minutes. Mix in the couscous and toast for 1 minute. I love cooking with couscous because it’s a fun way to switch up the routine from rice or pasta. Toasting the couscous will also add a hint of nuttiness and warmth to the dish.
Add in the chicken broth and red pepper flakes then bring it to a boil. Reduce the heat to medium-low so that it is simmering. Cover the pan with a lid and cook for 8-10 minutes until most of the liquid is absorbed. Mix in the spinach lemon juice, lemon zest, dill, basil and parmesan. Pour in the remaining ⅓ cup of chicken broth. Season with the remaining salt and pepper. Nestle the salmon filets into the couscous. Cover and simmer for 3-4 minutes until the salmon is fully cooked through. Remove the pan from heat and serve.
Sit Back, Relax, and Enjoy!
This One-Pan Herby Salmon and Couscous is so flavorful yet filled with such simple and fresh ingredients. The salmon should be perfectly cooked and flakey. Then the couscous has a slight creaminess from the parmesan cheese and starch that’s released during the cooking process. It adds a bit of indulgence while still feeling like a balanced meal. What I love the most is the fresh flavors you get from the lemon, dill and basil. They really help to tie in all the flavors and create a light yet tasty dish. So the next time you’re looking for a minimal clean-up dinner recipe, check out this One-Pan Herby Salmon and Couscous!
One-Pan Herby Salmon and Couscous
Ingredients
- 4 (5-6 oz) Skinless Salmon Filets
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1½ tbsp Olive Oil
- 1 Medium Yellow Onion (finely chopped)
- 4 Garlic Cloves (minced)
- 1½ cups Pearl Couscous
- ¼ tsp Red Pepper Flakes
- 2¼ + ⅓ cups Chicken Broth
- 4 packed cups Baby Spinach Leaves
- Zest and Juice from ½ a Lemon
- 3 tbsp Chopped Dill
- 3 tbsp Chopped Basil
- ⅓ cup Grated Parmesan
Instructions
- Pat the salmon fillets dry with a paper towel. In a small bowl, combine ½ teaspoon of the Kosher salt, ½ teaspoon of the black pepper, garlic powder, and onion powder. Season both sides of the salmon filets with the spice mixture.
- Heat 1 tablespoon of the olive oil over medium heat in a large pan. Add the salmon fillets and sear for 3-4 minutes on each side, they should be mostly cooked through but not completely cooked. Remove the salmon from the pan and set it aside.
- Reduce heat to medium and pour in the remaining ½ tablespoon of olive oil. Add in the onion and garlic. Cook until the onion has softened, about 2 minutes. Mix in the couscous and toast for 1 minute.
- Add in the chicken broth and red pepper flakes. Bring the broth to a boil. Reduce the heat to medium-low so that it is simmering. Cover the pan with a lid and cook for 8-10 minutes until most of the liquid is absorbed.
- Mix in the spinach lemon juice, lemon zest, dill, basil and parmesan. Pour in the remaining ⅓ cup of chicken broth. Season with the remaining salt and pepper.
- Nestle the salmon filets into the couscous. Cover and simmer for 3-4 minutes until the salmon is fully cooked through. Remove the pan from heat, serve, and enjoy!
